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I like jackfruit seeds as much as I like the fruit itself, though it's a pain to peel these seeds, they taste delicious. We can make curries with the seeds alone, but I like this sambar made with these seeds and murungakkai/drumsticks more than the curries. The flavor from the murungakkai and also the tamarind added in the sambar adds more taste to the seeds. Serve it with rice and any vegetable curry..Need To Have

Tuvar Dal/ Split Pigeon Peas - 1/3 cup

Jackfruit Seeds - 1 cup

Drumstick - 2 big, cut into 2" pieces

Onion - 1 small, chopped

Tamarind - small lemon sized ball

Sambar Powder - 3 teaspoons

Turmeric Powder - 1/4 teaspoon

Urad Dal/Husked Black Gram - 1 teaspoon

Mustard Seeds - 1/2 teaspoon

Cumin Seeds - 1/2 teaspoon

Fenugreek Seeds - 1/4 teaspoon

Asafoetida - 1/4 teaspoon

Curry Leaves - 10

Chopped Coriander Leaves - 1 tablespoon

Salt to taste

Method

Pressure cook the tuvar dal with the turmeric powder and keep. Take the soft skin from the seeds while removing it from the fruit, the seeds can be left to dry overnight. Now the outer white skin will be dried up, I usually dice it into two and remove the outer skin, then you'll see the brown skin.

Next, to remove the brown skin, soak it in water for sometime ( about 30 minutes, then scrape it out ).

Heat some oil, add the urad dal and mustard seeds and cumin seeds, when it starts spluttering, add the asafoetida followed by the green chilly and onions. Saute it for a minute, then add the jackfruit seeds and drumstick and saute for another minute.

Add the sambar powder, salt, about 2 cups of water, cover and cook till the drumsticks and seeds are cooked. Soak the tamarind in 1/4 cup of hot water for 15 minutes and extract the juice, then add another 1/4 cup water and squeeze out. Add the tamarind extract to the cooked drumstick and seeds and cook another 10 minutes, then add the cooked dal and cook for 5 more minutes. Finally add the curry leaves and chopped coriander and remove.

NoteThe drumsticks that we get in Chennai cooks so fast, but the ones that I get in Bangalore takes a long time to cook, so adding tamarind slows down the cooking even more, that's why I add it after the drumstick is cooked.You can pressure cook the jackfruit seeds too, but not with the tuvar dal, cook it for only a whistle or two, the seeds should not become mushy.Some people don't remove the outer brown skin, also the outer white skin is easy to remove ony when the seeds dry out, the seeds are slippery when you remove them from the fruit.